Instructions: In the bowl of a food processor, combine the flour, sugar and salt and pulse once to mix. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, add the egg yolk mixture and process until large, moist crumbs form, 10 to 15 seconds more.

Turn the dough out onto a lightly floured surface, shape the dough into a ball and divide it in half. Shape each half into a flat, 5-inch disk, cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the center of an oven and preheat to 400ºF (200ºC).

Working with one piece of dough at a time, roll out to 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Transfer a round to each well of a 12-well mini-tart plaque or mini-muffin pan. Using your fingers, press the pastry to fit into the well. Bake until the tart shells are evenly golden and crisp, 18 to 22 minutes. Transfer the pan to a wire rack and cool for 5 minutes, then remove the tart shells from the pan and cool to room temperature.

Reviews

Reviewer: VeronicaRating:Review:They were delicious try them, I bet you will Love them!!!

Reviewer: EricaRating:Review:Yummy to my tummy!!!!!!!!!!!!!!!!!

Reviewer: BOBRating:

Reviewer: tarraRating:Review:i used this recipie for my food technology assignment at school and i got an A+ thank you for making this recipie available for public viewing, i couldnt of got that score with out you ;) xxx